Ingredients

• 1 teaspoons Dijon
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper
• 4 large tomatoes cut into wedges
• 1/2 red onion, thinly sliced
• 3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
• 2 tablespoons chopped parsley

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Instructions

1. In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
2. Toss vegetables with vinaigrette and parsley, transfer to serving bowl.